Fancy bean paste bread

Overview

Niu had been suffering from a viral cold for the past two days, and she finally got rid of the illness yesterday. Today I am full of energy again and can’t stop jumping all day long. After lunch, I asked Niu, what do you want to eat? The answer: Bread. For me who had never tried bread before, I suddenly encountered a problem. Ever since, I read books and visited the beautiful sky. After absorbing the experience of my predecessors, I finally created the fancy bean paste bread! Facts have proved that my efforts were not in vain. My husband and daughter enjoyed eating it, and even the neighbors next door said it was delicious, as good as the ones sold in bakeries! After hearing this, I was naturally very excited. As long as you follow the steps with heart and soul, you will definitely succeed!

Tags

• baking
• children
• bread
• afternoon tea
• butter
• egg liquid
• high gluten flour
• homemade bean paste filling
• milk powder
• white sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Dissolve the dry yeast in half of the recipe with warm water in advance and let it sit for a while. {This recipe uses 130G water, then use 65G water to dissolve the yeast)

   

2. 2 Weigh flour, sugar, salt, milk powder and other dry ingredients.

   

3. 3 Add the water in which the yeast has been dissolved, the other half of the water, the beaten eggs and other ingredients except butter.

   

4. 4 Slowly mix the flour and liquid together until a dough forms.

   

5. 5 Knead the dough vigorously. The dough at this time will be very sticky and the surface will not be smooth. But stick with it and don't add flour lightly. As you knead, the dough will become elastic and the surface will become smooth. Also, as the gluten develops, the dough starts to become less sticky.

   

6. 6 After kneading to a certain extent, you can add butter. Add the softened butter to the dough, and knead the butter into the dough vigorously. The dough is a bit "horrible" at first, but as the kneading progresses, the butter will gradually be absorbed by the dough. Keep kneading and the dough will become smooth and elastic again.

   

7. 7 Test the strength of the gluten: Carefully stretch the dough out to see if a thin film forms. The film at this time is not particularly tough and is still relatively easy to break. The cracked holes have an irregular shape rather than a smooth round shape. At this time the dough has reached the expansion stage. If you are making most sweet breads and prepared breads, you can stop kneading the dough at this time.

   

8. 8 Put the kneaded dough into a large bowl, cover the surface with plastic wrap, and leave it at room temperature for the first fermentation.

   

9. 9 After the dough has fermented until it is 2-2.5 times its original size, dip your finger in flour and poke a hole in the top of the dough. After pulling out your finger, if the hole does not collapse or shrink but remains in its original shape, the fermentation is complete.

   

10. 10 Remove the air from the fermented dough, divide it into 6 slightly smaller pieces of equal weight, and shape into a round shape. Let the shaped dough rise at room temperature for about 15 minutes (mid-fermentation).

    

11. 11 Take a fermented dough and flatten it.

    

12. 12 Wrap a portion of red bean filling into the flat dough.

    

13. 13 Turn the dough wrapped with red bean filling downward and roll it into a flat round shape with a rolling pin. As shown in the picture, use scissors to cut 12 cuts into the flat round dough.

    

14. 14 Arrange the cut dough into a flower shape. (One)

    

15. 15 The second method is to take a piece of fermented dough and flatten it, put a portion of red bean filling in it, and pinch it tightly to seal it. Flatten the stuffed dough into an oval shape, and use a sharp knife to score several lines on the surface (only the surface layer is scratched).

    

16. 16 Turn the dough over and roll it up, bend both ends into a round shape, and pinch the edges tightly.

    

17. 17 Put it into a baking pan and place it in an environment with a temperature of 38 degrees and a humidity of more than 80% for final fermentation until the dough doubles in size.

    

18. 18 Brush a layer of egg wash on the fermented surface.

    

19. 19 Place in the preheated oven, middle rack of the oven, heat up and down, 180 degrees, for 15 minutes, until the surface of the bread is golden brown, then bake.